Sausage Seasoning for Making Spice Mixes

Hi-Temp Cheddar Cheese 5lb(Item #632512)
For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook. Enough for 25lbs of meat.

Price:

US$38.99

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Hi Temp Hot Pepper Cheese 5lb(Item #632511)For sausage making. Works Great with our Summer Sausage Mix! Also great in burgers, casseroles , omelettes or really anything you can cook. Enough for 25lbs of meat.

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US$32.99

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Trehalose 6 oz.(Item #632231)Want to improve the taste of your sausage? Make it look fresher longer? Elimate "freezer flavor"? Trehalose is a natural sweetner and anti-oxidant that is half as sweet as sugar. It will take the "wild" out of game, "fishy" out of fish and "fowl" out of turkey sausage.

Curing Salt - 1 oz(Item #632026) (Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt} Used at any time meat is not immediately put into freezer or refrigerator, such as smoking, air drying, dehydrating, etc. Cures 25 lbs of meat when mixed into meat (prevents botulism). Enhances an attractive red color in meat that has been smoked or dried. (Not that ugly old grey look! Curing salt is why prime rib looks so pretty!) Also known as Prague Powder #1 or instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt. COLOR WILL VARY "NOT ALWAYS PINK"

Hog Salt(Item #634800)
5 lbs of the same old large flake hog salt your Grandparents used!!

Price:

US$5.99

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Morton Canning & Pickling Salt(Item #634789)
4 lb of salt used to pickle or can foods.

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US$4.29

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Sausage Binder(Item # 632253)Binder is used to maintain moisture in any smoked sausage.It is also known
as soy protein. 1 lb package is enough for 25 lbs. of meat.

Price:

US$7.99

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Encapsulated Citric Acid(Item # 632105) - Utilized to impart the tart taste in summer
sausagewhen you don't want to wait for it to age. Comes in 2oz. package.

Price:

US$3.99

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Sodium Phosphates 512(Item #621234)
Use 2 oz for 25 lb. of meat or poultry. Dissolve completely in water before adding to meat.Aids in the absorption of water in sausage and jerky. Sodium phosphate added to food serves as a dietary supplement which provides an essential nutrient to any diet. It also improves flavor and digestability.

Price:

US$3.19

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Sodium Phosphates - 1 lb.(Item #619048)
Use 16 oz for 200 lb. of meat or poultry. Dissolve completely in water before adding to meat.Aids in the absorption of water in sausage and jerky.

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US$8.99

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Sodium Phosphate - 10 lb.(Item #619071)
Use 16 oz for 200 lb. of meat or poultry. Dissolve completely in water before adding to meat.Aids in the absorption of water in sausage, seafood, and jerky.

Cajun Injector 6" Injector(Item #690780)Holds 2 ounces of marinade. Use it over and over. Marinate chicken, turkey, roast, & more in just 1 minute!!

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US$29.99

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Slanted Injector Needle(Item #600435)
Slanted needle measures 5". Great for large spices such as pepper corn or garlic. Can even grind up seafood or other meats and inject through this needle.This needle will fit our #690779, #690780, #600403

White Sugar Cure(Item # 632250) 5 lb. Use 2.5 lbs cure w/ 1 gallon water
brine.( 10% pump). That brine will cure 250 lbs of meat if injected into the meat in a 10% amount.(each piece of meat must have 10% curing brine injected into it.) Then the whole batch must be covered with more of the 10% solution for about a day. After the day, you will want to soak and rinse the salt from the meat at least twice until it is palatable.